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The War Garden Victorious - Appendix 1I
Victory Edition 1919 HOME CANNING & DRYING of Vegetables & Fruits


CONTENTS

 

Title

I.

How the National War Garden Commission Came into Being

II.

The Story of the War Garden

III.

How War Gardens Helped

IV.

Types of War Gardens

V.

Uncle Sam's First War Garden

VI.

How Big Business Helped

VII.

How the Railroads Helped

VIII.

The Army of School Gardeners

IX.

Community Gardening

X.

Cooperation in Gardening

XI.

War Gardens as City Assets

XII.

The Part Played by Daylight Saving

XIII.

The Future of War Gardening

XIV.

Conserving the Garden Surplus

XV.

Community Conservation

XVI.

Conservation by Drying

XVII.

Why We Should Use Dried Foods

XVIII.

The Future of Dehydration

XIX.

Cooperation of the Press
  Chapter 19 - Cartoon Illustrations
   
 

APPENDIX

  "War Gardening,"
Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back

 
  "Home Canning and Drying," Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back
 
 


Color Plates

  Sow the Seeds of Victory - Every Garden a Munition PlantWILL YOU HAVE A PART IN VICTORY?

"Every Garden a Munition Plant"

James Montgomery Flagg


  War Garden Victorious Poster - War Gardens Over The TopA Poster Spreading the Idea of Militant War Gardens

Maginel Wright Enright


  War Garden Victorious Poster - Every Garden a Peace PlantA Poster for 1919, Symbolic of Victory

Maginel Wright Enright


  War Garden Victorious Poster - Can Vegetables, Fruits and the Kaiser tooCAN VEGETABLES, FRUIT AND THE KAISER TOO

J. Paul Verrees

A Poster Which Was Used in 1918, and Which, Amended–Following Germany's Defeat–Was Also Forceful in 1919

   
 

OTHER POSTERS

  We can can vegetables, fruti and the Kaiser too We can can Vegetables Fruit and the Kaiser too

 

 

page 14

HOME CANNING MANUAL
CAN ALL FOOD THAN CAN BE CANNED

Peaches

   Blanch in boiling water long enough to loosen skins. Some peaches do not peel readily even if dipped in boiling water. I such cases omit dipping in boiling water and pare them. Cold dip and remove skins. Cut in half and remove stones. Pack in jars and cover with thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Plums

   Wash, pack in jar and cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Pineapples

   Pare, remove eyes, shred or cut into slices or small pieces, blanch 3 to 5 minutes according to size of pieces, and pack in jar. Cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 30 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Quinces

   The method is the same as for apples. They may be canned with apples. Sterilize 20 minutes in hot-water bat.
   With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds pressure.

Rhubarb

   Wash and cut into short lengths. Cover with boiling water or thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 20 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 15 minutes at 5 to 10 pounds pressure.

Strawberries

   Wash and pack closely in jar. Cover with medium syrup, put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

 

CANNING IN TIN

   In sections where there is a large yield of fruits or vegetables canning in tin in the home is practical. This is especially true when the goods are to be sold, as tin cans are more easily transported than glass containers. Tin cans of standard sizes may be purchased in sanitary or cap and hole type. The No. 2 can is most satisfactory for canned vegetables and small fruits. No. 3 is used for peaches, pears, and tomatoes. Enameled tins should be used when canning berries, plums, cherries, beets, pumpkins, and greens.
 
  To can in tin special equipment is needed. This includes a capping steel, a tipping copper, fire pot for heating tools, flux, sal ammoniac and wire solder. Sanitary cans require a special machine for sealing, which eliminates the use of all other equipment.
   Fruits and vegetables are prepared as shown in the directions given for the cold-pack method on pages 8 and 9. The only variation is that after the product is packed the cap is soldered and cans are then put into the sterilizer and exhausted from two to fifteen minutes, depending upon the kind of contents. Exhausting is necessary as it drives out the air which will cause the can to bulge, giving it the same appearance as when spoilage has occurred.

SPECIAL INSTRUCTIONS FOR CANNING FRUITS

Apples

   Wash, pare, quarter or slice and drop into weak salt water. Blanch 1-1/2 minutes, cold-dip, pack into jar and cover with water or thin syrup. Put on rubber and top and adjust top bail or screw top on with thumb and little finger. Sterilize for 20 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds pressure.
   Apples shrink during sterilization and for this reason economy of space is obtained by canning them in the form of sauce instead of in quarters or slices. In canning sauce fill the jars with the hot sauce and sterilize 12 minutes in hot-water bath.

Apricots

   Use only ripe fruit. Wash, cut in half and remove pit. Blanch 1 to 2 minutes. Pack in jar and cover with medium syrup. Put on rubber and top and adjust bail or screw top on with thumb and little finger. Sterilize for 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Blackberries

   Wash, pack closely and cover with medium syrup. Put on rubber and top and adjust bail or screw top on with thumb and little finger. Sterilize for 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Blueberries     Logan berries
Currents         Raspberries

   The method is the same as for blackberries. Sterilize 16 minutes in hot-water bath.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure.

Cherries

   Cherries should be pitted before being canned. Pack in jar and cover with medium syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 16 minutes in hot-water bath. Remove jars, complete seal and cool.
   With Steam Pressure Outfit sterilize 10 minutes at 5 to 10 pounds pressure

Fruit Juices

   See "Winter Jelly Making" on page 17.

Pears

   Peel and drop into salt water to prevent discoloration. Blanch 1-1/2 minutes. Pack in jar, whole or in quarters, and cover with thin syrup. Put on rubber and top and adjust top bail or screw on top with thumb and little finger. Sterilize 20 minutes in hot-water bath. Remove jars, complete seal and cool. A slice of lemon may be added to the contents of each jar for flavor.
   With Steam Pressure Outfit sterilize 8 minutes at 5 to 10 pounds pressure.

   

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